Name: Pork and Eel Curry with Red Salad
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 8 garlic cloves, peeled and crushed; 2 red onions, peeled and thinly sliced; 2 lb 4 oz/1 kg shoulder of pork, cubed; juice of ½ lime; 1 lb 9 oz/700 g tomatoes, skinned, deseeded, and finely chopped; 3 fresh plum tomatoes, skinned, deseeded, and finely chopped; salt; 6 scallions, chopped; 1 lb 9 oz/700 g eel, skinned, boned, and cut into pieces; 1 red onion, peeled and finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; vegetable oil, for frying; 2 fresh red chiles, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

You can make this dish using just pork, but if you can find fresh eel, do have a go with it. It is delicious.

Ingredients

2 lb 4 oz/1 kg shoulder of pork, cubed
1

Method

Prepare the red salad by mixing the onions, scallions, and tomatoes together, then sprinkle over the lime juice and season with salt. Put in the refrigerator.

Heat a little vegetable oil in a large pan and cook the pork to seal it without coloring it. Cover with water and simmer for 50 minutes until tender.

Sprinkle the pieces of eel with salt and add to the pan with the onions,